Vitamines, Essential Food Factors Benjamin Harrow

ISBN: 9781230364360

Published: September 12th 2013

Paperback

50 pages


Description

Vitamines, Essential Food Factors  by  Benjamin Harrow

Vitamines, Essential Food Factors by Benjamin Harrow
September 12th 2013 | Paperback | PDF, EPUB, FB2, DjVu, AUDIO, mp3, ZIP | 50 pages | ISBN: 9781230364360 | 4.56 Mb

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1921 edition. Excerpt: ... references Calories.MoreThis historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1921 edition.

Excerpt: ... references Calories. The general subject of calories is treated in all text-books of physics. For an admirable and at the same time elementary treatment, K. A. Millican and H. G. Gales Practical Physics (Ginn & Co., New York, 1920), Chapter 9, is strongly recommended. The application, of calories to food chemistry and physiology is brought out by H. C. Sherman: Chemistry of Food and Nutrition (Macmillan & Co., New York, 1918), chapter 6, and W.

H. Howells: A Text-Book of Physiology (W. B. Saunders, Philadelphia, 1920), chapter 51. Lavoisiers pioneer work is discussed by T. M. Lowry in his Historical Introduction to Chemistry (Macmillan & Co., London, 1915), page 385, and by M. M. Pattison Muir in his Heroes of Science (Chemists) (Society for Promoting Christian Knowledge, London, 1883). In this country Dr. F.

G. Benedict is the foremost investigator of methods for measuring muscular activity. See for example his paper on Muscular Work. A Metabolic Study with Special Reference to the Efficiency of the Human Body as a Machine, published by the Carnegie Institute of Washington, No.

187 (1913). Proteins, fats and carbohydrates. A very elementary treatment of the three classes of foodstuffs may be found in W. M. Bayliss The Physiology of Food and Economy in Diet (Longmans, Green & Co., 1917), chapters 3 and 4. H. C. Shermans Food Products (Macmillan & Co., 1915), chapter 1, may also be consulted.

An account of the foodstuffs may be found in all text-books of physiology and physiological chemistry- for example, G. N. Stewart: A Manual of Physiology (William Wood & Co., New York, 1917), chapter 7. Inorganic salts, water, condiments, flavors, etc. These are excellently discussed in Howells Physiology (see above), chapter 49.

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